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Cacao nib miso

Dean Parker's sweet cacao nib miso recipe is an unusual but delicious take on traditional Japanese miso paste. It contains much less salt which obviously makes it sweeter, but shortens the fermentation time from months to days. A dehydrator will make this process easier, as you will be able to keep the temperature at a stable rate of 25°C. If you don't have one, keep the miso in a warm area. For more information, visit our how to make miso guide.

Ingredients

Metric

Imperial

Cacao nib miso

Equipment

Blender

Dehydrator

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Method

To begin, blend the nibs, koji grains and salt together with the water. Cacao nibs are very hard don't worry about getting it to a smooth paste – this coarse miso is meant to have a bit of texture to it

Transfer to a container and drop the container on the work surface a few times to get rid of any air bubbles – you need the carbon dioxide to escape otherwise it will not ferment correctly

3

Cover the container with muslin cloth (secured with string or elastic) and leave in a warm place – the warmer it is, the quicker the fermentation process will be. 25°C takes around 5 days, so it's best to make this in summer if you don’t have a dehydrator

4

Taste after 5 days. If you are happy with the flavour, store in the fridge to halt the fermentation process. If you are in no hurry, you can carry on fermenting for a deeper flavour

With an unwavering dedication to finding the best ingredients around and amplifying their flavour through a variety of techniques, Dean Parker is an exciting young chef putting his own spin on Italian cooking at Sorella in Clapham.

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